Brian Piercey

Background

About Brian Piercey

I started my culinary career in the culinary arts program at The College of the North Atlantic in St. John’s, Newfoundland. After completing the program, I started my apprenticeship at the Fairmont Hotel Newfoundland. Where I finished the Red Seal program. Over the seven years at the Fairmont, I moved around in different departments of the kitchen, including; Pastries, The Bonavista Restaurant and The Cabot Club. Also in the time spent at The Fairmont, I competed in several competitions, including CCFCC Jr. National competition. After seven years at The Fairmont and learning about cooking and management skills. I took a job at St. Jude Hotel in Clarenville, Newfoundland as Executive Chef and help open, Dustabella’s Dining Room. At this time also became involved with the Restaurant Association Newfoundland and Labrador. First as a board member, then later as a Executive on the board which I held until 2018. After three years at St. Jude Hotel, I missed the challenge of working in a larger town and moved back to St. John’s and took the position of Executive Chef at Bridie Molloys, an Irish style pub and the Celtic Hearth, a 24 hour gastro pub. At these two restaurants we pride ourselves on cooking traditional Irish and Newfoundland inspired cuisine. In July 2009 myself along with 6 other chefs from Newfoundland traveled to New York City to host a dinner at the James Beard House. Showcasing Newfoundland food and wine. June 2011 I competed in the CCFCC National Culinary Competition in Vancouver. In October 2011 I again had the opportunity to travel to the James Beard House In New York City with a team of chefs from Newfoundland. October 2017 I competed at the Gold Medal Plates competition in St. Johns. I am currently at Bridie Molloy's and the Celtic Hearth as the General Manager and Chef.